![]() ![]() It was a dish exclusively served to the royal families, with recipes passed down through generations of palace chefs. The origin of Peking Ribs can be traced back to the imperial kitchens of the Ming and Qing dynasties in the 14th to 20th centuries. The succulent meat, with its sweet and savory taste, is sure to tantalize the taste buds and leave you craving for more. The garnish for this dish often includes fresh scallions and sesame seeds, which add a touch of brightness and nuttiness to the flavors. Traditionally, Peking Ribs are served with a side of steamed or fried rice to make a complete meal. This combination of tender meat and crispy exterior gives the dish a fantastic texture. Once the ribs are properly cooked, they are then deep-fried or roasted, which creates a delectable caramelized crust on the outside of the meat. After marinating the ribs, they are usually first braised or simmered to ensure that the meat becomes tender and absorbs the flavors of the marinade. The cooking process for Peking Ribs is labor-intensive, but the end result is truly worth the effort. This unique combination of seasonings infuses the meat with a distinctive and mouthwatering flavor. ![]() The marinade typically includes soy sauce, hoisin sauce, honey, ginger, garlic, and various aromatic spices like star anise and cinnamon. The key ingredient of Peking Ribs is pork ribs, which are marinated in a special blend of sauces and spices, then slow-cooked until they become tender and juicy. This sumptuous dish takes its inspiration from the culinary traditions of Beijing, the capital city of China, and has become a beloved dish in Chinese restaurants around the world. Peking Ribs, also known as “Jing Du Pai Gu” or “京都排骨” in Chinese, are a popular and delicious dish with a rich history in Chinese cuisine.
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